Foodborne Illnesses

2. Foodborne Illnesses A foodborne illness is a disease transmitted to people through food. An illness is considered an outbreak when: • Two or more people have the same symptoms after eating the same food • An investigation is conducted by state and local regulatory authorities • The outbreak is confirmed by laboratory analysis 1-2

3. Challenges to Food Safety Challenges include: • Time • Language and culture • Literacy and education • Pathogens • Unapproved suppliers • High-risk customers • Staff turnover 1-3

4. The Costs of Foodborne Illnesses Costs of a foodborne illness to an operation: • Loss of customers and sales • Loss of reputation • Negative media exposure • Lowered staff morale 1-4

5. The Costs of Foodborne Illnesses Costs of a foodborne illness to an operation: • Lawsuits and legal fees • Staff missing work • Increased insurance premiums • Staff retraining 1-5

6. How Foodborne Illnesses Occur Unsafe food is the result of contamination: • Biological • Chemical • Physical 1-6

7. Contaminants Biological contaminants: • Bacteria • Viruses • Parasites • Fungi 1-7

8. Contaminants Chemical contaminants: • Cleaners • Sanitizers • Polishes 1-8

9. Contaminants Physical hazards: • Metal shavings • Staples • Bandages • Glass • Dirt • Natural objects (e.g., fish bones in a fillet) 1-9

10. How Food Becomes Unsafe Five risk factors for foodborne illness: • Purchasing food from unsafe sources • Failing to cook food correctly • Holding food at incorrect temperatures • Using contaminated equipment • Practicing poor personal hygiene 1-10

11. How Food Becomes Unsafe Time-temperature abuse Cross-contamination Poor personal hygiene Poor cleaning and sanitizing 1-11

12. How Food Becomes Unsafe Time-temperature abuse: • When food has stayed too long at temperatures good for pathogen growth 1-12

13. How Food Becomes Unsafe Food has been time-temperature abused when: • It has not been held or stored at correct temperatures • It is not cooked or reheated enough to kill pathogens • It is not cooled correctly Pg 1.5 SSF 6e Pg 1.5 SSF 6e Pg 1.5 SSF 6e 1-13

14. How Food Becomes Unsafe Cross-contamination: • When pathogens are transferred from one surface or food to another Pg 1.5 SSF 6e 1-14

15. How Food Becomes Unsafe Cross-contamination can cause a foodborne illness when: • Contaminated ingredients are added to food that receives no further cooking • Ready-to-eat food touches contaminated surfaces • Contaminated food touches or drips fluids onto cooked or ready-to-eat food • A food handler touches contaminated food and then touches ready-to-eat food • Contaminated wiping cloths touch food-contact surfaces Pg 1.5 SSF 6e 1-15

16. How Food Becomes Unsafe Poor personal hygiene can cause a foodborne illness when food handlers: • Fail to wash their hands correctly after using the restroom • Cough or sneeze on food • Touch or scratch wounds and then touch food • Work while sick Pg 1.5 SSF 6e 1-16

17. How Food Becomes Unsafe Poor cleaning and sanitizing: • Equipment and utensils are not washed, rinsed, and sanitized between uses • Food-contact surfaces are wiped clean instead of being washed, rinsed, and sanitized • Wiping cloths are not stored in a sanitizer solution between uses • Sanitizer solutions are not at the required levels to sanitize objects Pg 1.5 SSF 6e 1-17

18. Food Most Likely to Become Unsafe • TCS food: 1-18

19. Food Most Likely to Become Unsafe • TCS food: 1-19

20. Ready-to-Eat Food Ready-to-eat food is food that can be eaten without further: • Preparation • Washing • Cooking Ready-to-eat food includes: • Cooked food • Washed fruit and vegetables (whole and cut) • Deli meat • Bakery items • Sugar, spices, and seasonings 1-20

21. Populations at High Risk for Foodborne Illnesses These people have a higher risk of getting a foodborne illness: • Preschool-age children • Elderly people • People with compromised immune systems 1-21

22. Keeping Food Safe Focus on these measures: • Purchasing from approved, reputable suppliers • Controlling time and temperature • Preventing cross-contamination • Practicing personal hygiene • Cleaning and sanitizing 1-22

24. Biological Contamination • Microorganism: • Small, living organism that can be seen only with a microscope • Pathogen: • Harmful microorganism • Makes people sick when eaten or produces toxins that cause illness Toxin: • Poison 2-2

25. Biological Contamination Four types of pathogens can contaminate food and cause foodborne illness: Bacteria Viruses Parasites Fungi 2-3

26. How Contamination Happens People can contaminate food when: • They don’t wash their hands after using the restroom • They are in contact with a person who is sick • They allow ready-to-eat food to touch surfaces that have come in contact with raw meat, seafood, and poultry • They sneeze or vomit onto food or food-contact surfaces • They touch dirty food-contact surfaces and equipment and then touch food • They store food incorrectly 2-4

27. Symptoms of a Foodborne Illness Common symptoms of foodborne illness: • Diarrhea • Vomiting • Fever • Nausea • Abdominal cramps • Jaundice (yellowing of skin and eyes) Onset times: • Depend on the type of foodborne illness • Can range from 30 minutes to six weeks 2-5

28. The Big Five These pathogens are highly infectious and can cause severe illness: • Salmonella Typhi • Shigella spp. • Enterohemorrhagic and shiga toxin-producing Escherichia coli • Hepatitis A • Norovirus The “Big Five”: • Are often found in very high numbers in an infected person’s feces • Can be transferred to food easily • Can make a person sick in small doses 2-6

29. General Information about Bacteria Detection: • Cannot be seen, smelled, or tasted Growth: • Will grow rapidly if conditions are correct • Some can change into spores to keep from dying when they don’t have enough food • Some make toxins in food as they grow and die Prevention: • Control time and temperature 2-7

30. What Bacteria Need to Grow F Food A Acidity T Temperature T Time O Oxygen M Moisture 2-8

31. What Bacteria Need to Grow Food: • Most bacteria need nutrients to survive • TCS food supports the growth of bacteria better than other types of food • This includes meat, poultry, dairy products, and eggs F Food 2-9

32. What Bacteria Need to Grow Acidity: • Bacteria grow best in food that contains little or no acid A Acidity 2-10

33. What Bacteria Need to Grow Temperature: • Bacteria grow rapidly between 41˚F and 135˚F (5˚C and 57˚C) • This range is known as thetemperature danger zone • Bacteria grow even more rapidly from 70˚F to 125˚F (21˚C to 52˚C) • Bacteria growth is limited when food is held above or below the temperature danger zone T Temperature 2-11

34. What Bacteria Need to Grow Time: • Bacteria need time to grow • The more time bacteria spend in the temperature danger zone, the more opportunity they have to grow to unsafe levels T Time 2-12

35. What Bacteria Need to Grow Oxygen: • Some bacteria need oxygen to grow, while others grow when oxygen isn’t there O Oxygen 2-13

36. What Bacteria Need to Grow Moisture: • Bacteria grow well in food with high levels of moisture • aw = water activity; the amount of moisture available in food for bacterial growth • aw scale ranges from 0.0 to 1.0 • Water has a water activity of 1.0 M Moisture 2-14

37. What Bacteria Need to Grow • The conditions you can control: • Temperature • Keep TCS food out of the temperature danger zone • Time • Limit how long TCS food spends in the temperature danger zone 2-15

38. Major Foodborne Bacteria Bacteria: • Bacillus cereus • Listeria monocytogenes • Enterohemorrhagic and shiga toxin-producing E. coli • Campylobacter jejuni • Clostridium perfringens • Clostridium botulinum • Salmonella spp. • Shigella spp. • Staphylococcus aureus • Vibrio vulnificus 2-16

39. Major Foodborne Bacteria • Controlling time and temperature can keep these bacteria from causing a foodborne illness: • Bacillus cereus • Listeria monocytogenes • Enterohemorrhagic and shiga toxin-producing E. coli • Campylobacter jejuni • Clostridium perfringens • Clostridium botulinum 2-17

40. Bacillus cereus Bacteria: Bacillus cereus (Diarrhea Illness) Illness:Bacillus cereus gastroenteritis 2-18

41. Bacillus cereus Bacteria: Bacillus cereus (Vomiting Illness) Illness:Bacillus cereus gastroenteritis 2-19

42. Bacillus cereus • Most important prevention measure: • Control time and temperature • Other prevention measures: • Cook food to minimum internal temperatures • Hold food at the correct temperatures • Cool food correctly 2-20

43. Listeria monocytogenes Bacteria: Listeria monocytogenes Illness:Listeriosis 2-21

44. Listeria monocytogenes • Most important prevention measure: • Control time and temperature • Other prevention measures: • Throw out any product that has passed its use-by or expiration date • Cook raw meat to minimum internal temperatures • Prevent cross-contamination between raw or undercooked food and ready-to-eat food • Avoid using unpasteurized dairy products 2-22

45. Enterohemorrhagic and shiga toxin-producing E. coli Bacteria: Enterohemorrhagicand shiga toxin-producing Escherichia coli including:O157:H7, O26:H11, O111:H8, and O158:NM Illness:Hemorrhagic colitis 2-23

46. Enterohemorrhagic and shiga toxin-producing E. coli • Most important prevention measure: • Control time and temperature • Other prevention measures: • Cook food, especially ground beef, to minimum internal temperatures • Purchase produce from approved, reputable suppliers • Prevent cross-contamination between raw meat and ready-to-eat food • Keep staff with diarrhea out of the operation • Keep staff diagnosed with hemorrhagic colitis out of the operation 2-24

47. Campylobacter jejuni • Bacteria: Campylobacter jejuni • Illness: Campylobacteriosis 2-25

48. Campylobacter jejuni • Most important prevention measure: • Control time and temperature • Other prevention measures: • Cook food, particularly poultry, to required minimum internal temperatures • Prevent cross-contamination between raw poultry and ready-to-eat food 2-26

49. Clostridium perfringens • Bacteria: Clostridium perfringens • Illness: Clostridiumperfringens gastroenteritis 2-27

50. Clostridium perfringens • Most important prevention measure: • Control time and temperature • Other prevention measures: • Cool and reheat food correctly • Hold food at the correct temperatures 2-28